Friday, September 24, 2010

VELAGAPANDU / WOOD APPLE CHUTNEY

VELAGAPANDU CHUTNEY

Velaga pandu, we buy this variety for vinayaka chavithi,to tie fruits for palavelli..i stored this one after removing the palavelli, and vinayaka nimmajanam,i made a chutney with this ..its a sour and very tasty one.
Velagapandu gujju 1 cup
Bring a ripened wood apple and after
breaking it take off the paste from it.
Place a pan on the stove and add 2 tbsp oil to it,after it is heated add the wood apple paste in it and fry it with a lid covered for 5 min in a low flame.
For seasoning:
Mustard seeds 1 tbsp
Methi seeds 1/2 tsp
Red chillies 12 nos
or adjust according to ur taste
Hing a pinch
Haldhi a pinch
Green chillies 3 to 4
Salt
Oil 3 tbsp
Method:
Place a pan on the stove and add 1 tbsp oil,after it is heated add redchillies,methi,and mustard seeds and toss it.After the spluttering
is completed add haldhi,hing and green chillies.Let it cool.
Grind the seasoning into a powder ,and after it is made into a smooth powder add the wood apple/ velagapandu mixture and salt and blend it well in to a paste.Water should not be be added.It will remain for more than 10 days like this.Very tasty with hot steamed rice with ghee..
Take a 2 tbsp chutney in to a cup and add 1/2 cup fresh curds ,use this one for dosas.Its very sour in taste .
Asthmatics beware of taking this one in large quantities as this may increase the phlegm problems and respiratory problems.

Clustrmaps

About Me

I am Lakshmi..Am a housewife,a mother of two children who finished their studies,settled in their lives..me now free,and trying to share my cooking,and articles related to hobbies,tips and collections with others.Thankyou for stopping in my place..

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The information about beauty, skin, health products and other categories in this blog are from my experience and my collection from various sources. These are shared here by me for informational purposes only. Please use them at your own risk as you deem fit.